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Southwestern Loza Lupa Soupa

4 skinless bone-in chicken breasts (we used 5)
12 cloves garlic, chopped
16 cups water
1 medium onion, chopped
2 tablespoons olive oil
4 medium tomatoes, chopped
29-ounce can hominy, drained
Salt and pepper to taste

Combine the chicken, garlic and water in a large soup pot. Bring to a boil. Reduce heat and simmer for 1 hour.

Skim the broth; remove the chicken and cool. Bone and shred the chicken and return to the pot.

Saute the onion in olive oil in a large skillet until translucent. Add the tomatoes. Cook for 2 minutes, stirring constantly. Add the hominy (we used one 15-ounce can hominy and 1 cup sweet corn). Cook for 2 minutes.

Stir the tomato mixture into the chicken mixture. Heat to serving temperature and adjust the seasonings. Ladle into soup bowls. Garnish with tortilla chips and shredded Monterey Jack Cheese. Serves 10 to 12.

Deanna Della Vedova in "Don't Assume I don't Cook!" National Organization for Women Cookbook

Thursday, March 22, 2001

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